Among the most successful cocktails of the late twentieth and early twenty-first centuries, the Espresso Martini joins vodka, Kahlúa coffee liqueur, and a dash of sugar syrup, shaken hard over ice and strained into a cocktail glass. The vigorous shake aerates the drink, raising the thick, crema-like foam that crowns its surface. The IBA recognizes it among its New Era Drinks. Coffee bitterness and liqueur sweetness frame a potent build of roughly 26% ABV, served cold and without dilution beyond the melting ice.
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Espresso Martini
Vodka Espresso
Malzemeler
- Vodka 5 cl
- Kahlua 1 cl
- Sugar syrup 1 dash
Talimatlar
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass
The Espresso Martini is an IBA New Era Drinks classic that combines vodka, Kahlúa coffee liqueur, and a dash of sugar syrup, shaken vigorously over ice and strained into a cocktail glass. The hard shake with ice produces a characteristic thick, creamy crema-like foam on the surface. It is one of the most popular cocktails of the late 20th and early 21st centuries.
History & Origins
The Espresso Martini was created in London by bartender Dick Bradsell in 1983 at the Soho Brasserie, reportedly at the request of a young model who asked for something to 'wake me up and then fuck me up.' Bradsell combined fresh espresso with vodka and coffee liqueur, and the drink became a defining cocktail of 1980s and 1990s London bar culture. It was recognized by the IBA as a New Era Drinks classic.
Tasting Notes
Aroma: intense roasted coffee from the Kahlúa and a clean vodka spirit note with a subtle vanilla sweetness from the sugar syrup. Palate: bitter coffee-forward with a sweet, smooth vodka body and a rich mocha character from the Kahlúa. Finish: long, roasted, and slightly sweet with the distinctive crema texture lingering.
Pro Tip
Use freshly pulled espresso rather than cold brew or instant coffee, and shake extremely hard to generate the thick, cold foam that defines a properly made Espresso Martini.
Kullanılan Teknikler
Varyasyonlar
Frequently Asked Questions
Who invented the Espresso Martini?
The Espresso Martini was created by British bartender Dick Bradsell in 1983 at the Soho Brasserie in London. According to Bradsell, a young model requested a drink that would 'wake me up and then f*** me up.' He combined vodka, fresh espresso, coffee liqueur, and sugar syrup, and the drink became one of the defining cocktails of the era.
Is the Espresso Martini an IBA official cocktail?
Yes, the Espresso Martini is recognized by the International Bartenders Association and is categorized in the New Era Drinks group, reflecting its 1980s origin and enduring global popularity. The IBA recipe specifies vodka, coffee liqueur such as Kahlúa, fresh espresso, and sugar syrup, shaken vigorously and strained into a chilled martini glass with three coffee beans as garnish.
How do you get the famous foam on an Espresso Martini?
The characteristic crema on top of an Espresso Martini comes from vigorously shaking freshly pulled, still-hot espresso with ice. The rapid cooling and agitation create fine bubbles that rise and form a stable foam layer when strained. Using cold or day-old espresso will not produce the same result; freshly brewed espresso and a hard, sustained shake are essential.
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